Carrot Soup
This Carrot Soup warms my heart and fills my belly with cozy goodness during the winter months. I love how the natural sweetness of the carrots shines through, especially with a hint of ginger.
There's something so comforting about a warm bowl of carrot soup on a chilly day.
I remember the first time I made this recipe; it was a cold evening, and the sweet aroma filled my kitchen, instantly lifting my spirits.
My tip?
Don't rush the blending—take your time to get it super creamy; it makes all the difference.
Plus, I love knowing that I’m nourishing my body with whole, plant-based ingredients.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Carrots are the star here, so go for the freshest ones you can find! If you’re low on fresh ginger, you can use ground ginger, but fresh adds such a lovely zing. Feel free to substitute the coconut milk with almond milk for a lighter version, though it won’t be as creamy.
Tips & Notes
- •I love to double this recipe and freeze some for later—it's a lifesaver on busy days!
- •If you want to spice things up, try adding a pinch of cayenne pepper for a subtle heat.
Recipe Variations
- •Sometimes I add a splash of orange juice for a citrusy twist that brightens the flavor.
- •You could also add a handful of cooked lentils for extra protein and texture!
Storage & Freezing
Store any leftovers in the fridge in an airtight container for up to 4 days. When reheating, add a splash of water or broth to loosen it up if it thickens.
Frequently Asked Questions
Can I freeze this soup?
Absolutely! Just make sure it cools completely before transferring to an airtight container. It keeps well for about 3 months.
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This Carrot Soup warms my heart and fills my belly with cozy goodness during the winter months. I love how the natural sweetness of the carrots shines through, especially with a hint of ginger.
Ingredients
Instructions
- 1
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until it's soft and translucent.
- 2
Stir in the minced garlic and ginger, cooking for another minute until fragrant. I love how this combo smells!
- 3
Add the chopped carrots to the pot and stir everything together.
- 4
Pour in the vegetable broth, making sure the carrots are covered. Bring the mixture to a boil, then reduce the heat to a simmer.
- 5
Cover and let it simmer for about 20 minutes, or until the carrots are tender.
- 6
Once the carrots are cooked, remove the pot from heat and let it cool slightly before blending.
- 7
Using an immersion blender, blend the soup until smooth. If you don’t have one, carefully transfer the soup in batches to a blender (don’t fill it too full!).
- 8
After blending, return the soup to the pot and stir in the coconut milk. Warm it through and season with salt and black pepper to taste.
- 9
Serve hot, garnished with fresh parsley if you like.
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